• 4 small bananas
• 2 Tbs. dark rum
• 1 tsp. coconut extract
• 2 tsp. brown sugar

Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin.

Per serving: calories 132, fat 0.6g, 4% calories from fat, cholesterol 0mg, protein 1.2g, carbohydrates 29.5g, fiber 2.8g, sugar 23.8g, sodium 2mg, diet points 2.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.9, Bread: 0.0, Lean meat: 0.0, Fat: 0.3, Sugar: 0.1, Very lean meat protein: 0.0

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